John Myers
Bell Pepper Cashew Pesto
The perfect bell pepper cashew pesto recipe with a picture and simple step-by-step instructions.
- 1 medium sized Yellow pepper
- 1 medium sized Orange pepper
- 1 medium sized Red pepper
- 1 small Green pepper
- 80 g Cashew nuts
- 1 bunch Basil
- 1 bunch Parsley
- 150 ml Rapeseed oil
- 60 g Parmesan
- 1 medium sized Peeled garlic clove
- 2 tsp Parmesan cheese
- Salt and pepper
- 200 g Spaghettini
- Halve, core and chop the peppers, peel and quarter the garlic, pluck the parsley and basil leaves from the stalks. Mix with 60 gr, Paramesan, rapeseed oil, salt and pepper to a paste with a blender.
- 2nd paprika-cashew pesto in glasses (I filled 6 small ones with about 100 ml content and 3 with about 150 ml content. Shelf life about 1 week in the refrigerator.
- Bring the spaghetti to the boil with plenty of salted water, cook until al dente, drain and drain well. Stir in 2-4 tablespoons of paprika-cashew pesto. Arrange on plates and serve sprinkled with Parmesan.
Facebook Comments